Fluffy Japanese Soufflé Pancakes: Light, Airy, and Cloud-Like
Tall, airy Japanese soufflé pancakes with a delicate texture and a subtle vanilla flavor. These melt-in-your-mouth pancakes are a dream come true for pancake lovers!
Equipment
- Large Mixing Bowl
- Hand Mixer or Stand Mixer
- Non-stick Skillet with Lid
- Spatula
- Measuring Cups and Spoons
- Rings or Molds (Optional)
Ingredients
For the Pancakes
- 2 large eggs separated into yolks and whites
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 tbsp vegetable oil
- 4 tbsp cake flour sifted
- 0.5 tsp baking powder
- 1.5 tbsp granulated sugar
- 1 tsp lemon juice helps stabilize the egg whites
For Serving (Optional)
- powdered sugar for dusting
- maple syrup or honey
- fresh fruit such as strawberries or blueberries
- whipped cream for extra fluffiness
Instructions
- In a mixing bowl, whisk together the egg yolks, milk, vanilla extract, and vegetable oil until well combined.
- Sift in the cake flour and baking powder. Mix until just combined. Do not overmix.
- In a separate bowl, beat the egg whites with lemon juice. Gradually add sugar while beating until stiff peaks form.
- Gently fold the whipped egg whites into the yolk mixture in batches. Be careful not to deflate the batter.
- Heat a non-stick skillet over low heat and lightly grease it. Use pancake molds or scoop the batter to form thick pancakes.
- Cover with a lid and cook for 4-5 minutes per side until golden brown and fully cooked through.
- Serve immediately with powdered sugar, syrup, and fresh fruit.
Video
Notes
For extra height, stack two layers of batter before flipping. Use a lid to trap steam for a fluffy texture. Avoid overmixing to keep the batter airy.
